Zeke's Potato Soup

Linda Kauppinen


My grandfather was the soup maker when I was growing up. He could make anything into a soup, never following a recipe it seemed and it would always taste so delicious! I follow right along in his footsteps! :)

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Makes 6 servings


Stove Top


4 - 6
potatoes, peeled and diced
1/2 c
celery, chopped and include some of the leaves
1/2 large
onion, chopped
1/2 stick
1 qt
whole milk
2 sprig(s)
fresh parsley, chopped
1 large
1 c
unbleached flour
salt and pepper to taste
1/4 c
water +/-

Directions Step-By-Step

In a stock pot cook the potatoes, celery, onion, parsley and butter until tender.
Add milk and seasonings and simmer for 15 to 20 minutes. Do not boil!
In a small bowl, mix 1 egg and 1 cup flour until grainy.
Add about 1/4 cup water (+/-) to the flour mixture.
Take some broth from the soup and add to the flour, egg and water mixture. Mix well. You want to warm the mix up with the broth so there are no lumps when you pour it in the hot soup.
With soup almost boiling, add flour mixture into soup a little at a time, stirring constantly.
Let simmer for another 15-20 minutes.

This is great topped with shredded cheese or croutons. Crumbled bacon would be a yummy addition as well.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: German